I am allergic to bananas. What can I use instead of bananas for vegan recipes?

Question

I am allergic to bananas. What can I use instead of bananas for vegan recipes?

Answer 1

Applesauce, flax seed oil, ener-g egg replacer, use a little bit of soymilk, and silken tofu are some that i've used. I use ener-g the most, it works super well.

Answer 2

canned pumpkin or applesauce

Answer 3

It depends on what you're using the bananas for.  I'd be able to help you better if I knew how the recipe used for bananas.

If it's in place of an egg, there are plenty of ways to replace eggs that don't involve bananas.  I'm personally an Ener-G Egg Replacer girl.

Answer 4

What do you need bananas for??I make lots of vegan  cakes and i dont use bananas .

here are a couple of recipes

choc cake

Ingredients

3 cups flour (680 grams)

2 cups sugar (450 grams) (read this first)

6 tablespoons cocoa (100 grams)

2 teaspoons baking soda (10 cc's = 10 ml)

1 teaspoon salt (5 cc's = 5 ml)

3/4 cup vegetable oil (200 cc's)

2 tablespoon vinegar (30 cc's)

2 teaspoon vanilla (10 cc's)

2 cup cold water (480 cc's)

Directions

Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.

Apricot and Pumpkin Fruitcake.

1 cup cold mashed pumpkin

360g mixed fruit

2 tablespoons Golden Syrup

1 teaspoon bicarb soda

1 1/2 cups SR flour

1 cup apricot nectar

1 teaspoon mixed spice

1 tablespoon sherry

Put mixed fruit, golden syrup and nectar in a saucepan and bring slowly to the boil.  Simmer 3 - 5 mins.  Allow to cool and add pumpkin., flour, spice and bicarb.  Place in well greased bar tin and cook in moderately slow oven (160 deg C) for about 90 minutes.  Allow to cool slightly and then pour sherry over the cake.

If you want a bigger cake - halve again or double the ingredients and adjust your cooking time.  It's a lovely cake.  Or if you want a carrot cake with lemon/vegan cream cheese icing, let me know and I'll get that recipe for you although it does have oil in it.

Chocolate Mud Cake Recipe

    

Vegan  Yes

Vegetarian  No  

Category  Cakes and Desserts  

Serves  8-10  

Description  cake, vegan  

Time to prepare  1 hour approx  

Ingredients  125g (4 ounces) soft vegan margarine

1 cup castor sugar (or you can use a sugar alternative if preferred)

1 teaspoon (5ml) vanilla essence

1/2 cup cocoa

1/2 cup hot water

2 teaspoons (10ml) fresh lemon juice

1 cup soya milk

1 3/4 cups plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda  

Instructions  1. Cream margarine, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the marg/sugar mixture.

2. add the lemon juice to the milk to sour it.

3. Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.

4. spoon the cake mixture into greased and floured 8" cake pan and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.

5. Allow the cake to cool in the tin for 10 minutes. Turn out and allow to cool before icing.

6. Ice with your favourite icing. I like plain white icing sugar/water and sprinkled with coconut. It′s not neccessary but if you can wait, the cake matures and cuts better the second day.  

Chocolate Celebration Cake

from "Rainbows & Wellies" by Jackie Redding and Tony Weston

Cake

4 level tbsp cocoa

8 oz (225g) soya margarine

½ pint (280 ml) soya yoghurt

8 oz (225g) self raising wholemeal flour

3 tsp baking powder

4 tsp arrowroot

8 oz (225g) caster sugar

pinch of salt

Chocolate Filling

1 tbsp cocoa

3 oz (85g) icing sugar

1 tbsp whisky

2 oz (55g) vegan margarine

2 tbsp strawberry jam

Topping

6 oz (170g) vegan chocolate

1 shot whisky

2 fl oz (60 ml) orange juice

¼ pint (140 ml) soya cream

1. Preheat oven to 200ºC/400ºF/Gas 6.

2. Whisk all cake ingredients together and pour into two greased sandwich tins. Bake immediately for 30 minutes until well risen and a cocktail stick poked in comes out clean.

3. Make the chocolate filling: mash the cocoa, icing sugar, whisky and margarine together. When the cake has cooled spread jam on one middle side and chocolate filling on the other. Sandwich together.

4. Make the topping: melt the chocolate with the whisky and orange juice. Pour hot sauce over cake. Drizzle soya cream in a zigzag over the cake and serve.

Black Forest Cherry Cake

from Veggies Catering Campaign

Cake

6 oz (170g) plain flour

6 oz (170g) sugar

2 oz (55g) cocoa

1 tsp bicarbonate of soda

½ tsp salt

1 tsp vanilla essence

1 tsp cider vinegar

4 fl oz (110 ml) vegetable oil

8 fl oz (230 ml) water

1. Preheat oven to 190ºC/375ºF/Gas 5.

2. Mix together all the dry ingredients.

3. Make a well in the centre and add all the wet ingredients except the water. Gradually add the water and mix until smooth. Do not over mix.

4. Line an 8" round cake tin with greased greaseproof paper and pour in the mixture.

5. Bake in the centre of the pre-heated oven for 35-40 minutes. Test with a cake skewer before removing (it should come out clean).

6. Allow to cool for 10 minutes then remove from tin and cool on a wire rack. Cut into 3 layers when cool.

Filling

2 tsp Kirsch or cherry brandy

1 x 14 oz can morello cherries

1 oz (30g) arrowroot

1½ tbsp fine cornmeal (polenta)

5 fl oz (140 ml) sweetened soya milk

1 tsp vanilla essence

2 oz (55g) vegan margarine

1. Soak the bottom layer of cake with the Kirsch.

2. Drain the juice from the cherries and mix it with the arrowroot. Bring to boil and simmer until thickened. Add the cherries and spread on the bottom layer. Place the second layer on top.

3. Mix the cornmeal with the soya milk in a saucepan a little at a time, avoiding lumps. Add the vanilla essence then heat and stir gently until it thickens. Cool.

4. Beat the margarine with a fork until it creams. Add the cooled cornmeal mixture a little at a time and blend until you have a rich smooth creamy mixture. Add more soya milk if it seems too thick.

5. Spread half of this mixture over the second layer of cake then place the top layer on top.

6. Spread half the rest on top then use the rest to decorate with a piping bag. Decorate with shavings of vegan chocolate and maraschino cherries.

http://www.vegansociety.com/html/food/re...

Answer 5

Applesauce, orange juice, soft tofu (blended), flaxseed powder and water, commercial egg replacer...

Answer 6

Applesauce works really well.